Baked Potato Soup - Aunt Jessi

4 large baking potatoes

2/3 cup butter or margarine

2/3 cup all purpose flour

6 cups milk

½ teaspoon salt

¼ teaspoon pepper

4 green onions, chopped and divided

12 slices bacon, cooked and crumbled

1 ¼ cup (5 ounces) cheddar cheese, shredded

8 ounces sour cream

2 tablespoons green onions

Wash potatoes and prick several times with a fork. Bake at 400 degrees for 1 hour, or until done.  Let cool.  Cut potatoes in half length wise, then scoop out the pulp.

Melt butter in heavy saucepan over low heat; add four, stirring until smooth.  Cook 1 minute, stirring constantly, until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, green onions ½ cup bacon and 1 cup cheese.  Cook until thoroughly heated, stir in sour cream.  Add extra milk, if necessary, for desired thickness

Garnish with remaining onion, bacon and cheese.  Yield: 10 cups.